Regulatory Perspective of the USDA on the Use of Antimicrobials and Inhibitors in Foods.

The Food Safety and Inspection Service (FSIS) is directly involved in the changes occurring in food ingredient use. FSIS responds to petitions from industry, trade groups, academia, and other research organizations for the use of new ingredients and the new use of existing ingredients in meat and poultry products. The agency confirms the safety and evaluates the technical efficacy of food ingredients intended for use in meat or poultry products. While FSIS maintains its own list of approved substances separate from that maintained by the Food and Drug Administration (FDA), FSIS seeks guidance and concurrence from FDA on ingredient approvals. Several trends have spurred the creativity in ingredient use, viz., globalization, labeling reform, a "marketing quality" concept, and industry and consumer concerns for safe, healthy ingredients, all of which translates to safe and healthy foods. The trend for safe and healthy foods is seen in the increased interest in the use of preservatives, particularly antimicrobial agents. To date, only a limited number of antimicrobial substances have been approved for direct use in meat and poultry products. However, there is a growing interest in antibacterial substances produced by certain strains of bacteria, e.g., nisin, a bacteriocin, for use in meat and poultry products. The use and application of these ingredients will require an integrated review by both FSIS and FDA before applications to meat and poultry are possible.